Sunchoke Soup With Caramelized Onion And Sunchoke C

Name: Sunchoke Soup With Caramelized Onion And Sunchoke Crisps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp lemon juice; 10 None large sunchokes (also known as Jerusalem artichokes); 1 tbsp olive oil; 1 None large Spanish onion, chopped coarsely; 4 cloves garlic, minced; 2 None medium potatoes, chopped coarsely; 4 cups chicken stock; -1 None Caramelized Onion; 2 tbsp butter; 2 None large Spanish onions, sliced thinly; 2 tsp brown sugar; 1 tbsp balsamic vinegar; -1 None Sunchoke Crisps; 4 None medium sunchokes (also known as Jerusalem artichokes), sliced thinly; 1/2 tsp salt; 1/4 tsp ground black pepper

Servings: persons

1 tbsp lemon juice
10 None large sunchokes (also known as Jerusalem artichokes)
1 tbsp olive oil
1 None large Spanish onion, chopped coarsely
4 cloves garlic, minced
2 None medium potatoes, chopped coarsely
4 cups chicken stock
-1 None Caramelized Onion
2 tbsp butter
2 None large Spanish onions, sliced thinly
2 tsp brown sugar
1 tbsp balsamic vinegar
-1 None Sunchoke Crisps
4 None medium sunchokes (also known as Jerusalem artichokes), sliced thinly
1/2 tsp salt
1/4 tsp ground black pepper

1
Combine lemon juice and 4 cups water in a large bowl. Peel and coarsely chop sunchokes. Immediately place in acidulated water to prevent browning.
2
Heat oil in a large saucepan. Cook onion and garlic, stirring, until onion softens. Add sunchokes, potatoes and stock. Bring to a boil then reduce heat and simmer, covered, for 20 mins, or until potatoes are tender. Let cool for 15 mins.
3
Meanwhile, to make the caramelized onion, melt butter in a medium saucepan over medium heat. Cook onions, stirring, for 10 mins, or until soft. Add sugar and vinegar. Cook, stirring, for 10 mins, or until caramelized.
4
To make the sunchoke crisps, preheat oven to 400u00b0F. Combine ingredients in a medium bowl. Arrange sunchokes in a single layer on a wire rack set over a baking dish. Roast for 20 mins, or until crispy.
5
Working in batches, blend or process soup until smooth. Reheat soup.
6
Serve soup topped with caramelized onion and sunchoke crisps.

564

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tbsp lemon juice, 10 None large sunchokes (also known as Jerusalem artichokes), 1 tbsp olive oil, 1 None large Spanish onion, chopped coarsely, and more.

Yes, Sunchoke Soup With Caramelized Onion And Sunchoke Crisps falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sunchoke Soup With Caramelized Onion And Sunchoke Crisps

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions